How many carbs are in a typical serving of tomato
Carbohydrates in tomatoes are low regardless of form, but exact amounts depend on serving size, variety, and preparation method. For a standard reference, a medium raw tomato (about 123 g) provides roughly 4 to 5 grams of total carbohydrates. Smaller servings, such as a single cherry tomato, contain a fraction of that, while larger or processed forms like canned tomatoes can add up more quickly when consumed in larger portions. The carbohydrate profile includes sugars, fiber, and a small proportion of starch, which together influence flavor, texture, and glycemic response.
Total carbohydrates in raw tomatoes by type and serving
Below is a concise, source-aligned summary of typical total carbohydrate values per common edible portion. Values are rounded to reflect general, widely reported averages from compositional databases used in nutrition guidance.
| Tomato type and form | Serving size (approximate) | Total carbohydrate (g) | Fiber (g) | Sugars (g) | Notes on source and context |
|---|---|---|---|---|---|
| Medium raw, red | 123 g | 4.8 | 1.2 | 2.6 | Standard USDA reference; water-rich, low calorie |
| Cherry or grape (approx. 10–15) | 150 g | 6.8 | 2.0 | 3.8 | Cluster serving; similar density to raw slices |
| Large raw slice (about 1/8 of a medium tomato) | 50 g | 2.0 | 0.6 | 1.1 | Simple portion for meals or salads |
| Canned diced tomatoes, no salt added | 120 g (1/2 cup) | 6.0 | 1.8 | 3.5 | Drainage reduces moisture and concentrates carbs per 100 g; texture differs minimally from fresh per nutrient density |
| Paste or concentrated puree | 60 g (about 1/3 cup) | 8.0 | 1.0 | 5.0 | Reduced water content increases carbohydrates per serving; often used for flavor depth |
Key points about raw tomato carbs
- Most of the carbohydrate is water-bound in a fresh, low calorie matrix.
- Fiber content supports digestive health and modestly blunts blood sugar impact.
- Portion size matters more than type for total carbohydrate control; a single cherry tomato is roughly 0.3 to 0.4 g carbohydrate.
Cooking and processing effects on tomato carbohydrates
Cooking changes texture and water content but generally does not dramatically alter total carbohydrates per 100 g of edible tissue. However, when water evaporates (as in reducing sauces or roasting), the carbohydrate density increases per typical serving spoon or cup. Glycemic response may appear slightly higher in very concentrated forms because portion sizes can unintentionally increase, even though the carbohydrate per 100 g remains comparable to raw fruit. Understanding real-world portions helps keep estimates accurate.
Comparison of raw versus cooked portions
- Raw medium tomato: about 4.8 g carbohydrate per 123 g.
- Cooked, reduced cup (roughly 180 g fresh weight reduces to ~120 g): similar total carbs as the starting fresh weight used, but more intense flavor per spoonful.
- Canned and drained products: similar range if based on 120–150 g serving, less water, slightly higher density of carbohydrate.
Glycemic index and blood sugar considerations
Tomatoes have a low estimated glycemic index, meaning they typically cause a gradual rise in blood glucose when consumed alone. The combination of water, fiber, and natural sugars buffers sharp increases. Adding tomatoes to higher carbohydrate meals can modestly slow overall absorption due to fiber and food matrix effects. For most people, tomatoes fit well into balanced eating patterns without requiring restriction on carbohydrate counting, but those tracking precise carb intake should weigh or measure portions to account for variability across types and preparation methods.
Practical takeaways for everyday carbohydrate tracking
For routine dietary planning, treat fresh, ripe tomatoes as a low carbohydrate food. Use simple rules of thumb: a medium tomato or about one cup of cherry tomatoes represents a typical single serving that contributes modestly to daily carbohydrate totals. Canned and concentrated forms are useful for flavor but can add more carbohydrate per intuitive measure due to reduced water and common usage amounts. When accuracy matters, weigh or measure your portion and refer to product labels for canned or processed varieties, since sodium additions and packing liquids affect weight but not carbohydrate per gram of tomato solids.